Recipe

Fried Rice

You cook the rice first, spread it to dry, then stir-fry it with vegetables, egg and soy sauce. Same-day rice works once it has cooled and the grains feel separate.

Fried Rice takes about 55 minutes and makes 4 servings. Each serving has 370 kcal.

Preparation
15 minutes
Cooking
40 minutes
Total time
55 minutes
Servings
4
Fried Rice - finished dish

Nutrition per serving

Calories
370 kcal
Protein
12 g
Carbohydrates
48 g
Fat
14 g

Ingredients

  • Jasmine rice200 g
  • Eggs3 pcs
  • Carrot1 pc
  • Frozen peas100 g
  • Green onions4 pcs
  • Garlic3 cloves
  • Soy sauce3 tbsp
  • Toasted sesame oil1 tbsp
  • Sunflower oil2 tbsp
  • Salt1 pinch
  • Pepper1 pinch

Instructions

  1. 1

    Rinse the rice in a sieve under cold water until the water runs almost clear. Put it in a small pot with 300 ml of water and a pinch of salt.

  2. 2

    Bring to a boil, cover, and cook on the lowest heat for 12 minutes. Do not lift the lid. Take the pot off the heat and leave it covered 10 minutes.

    Tip: The trapped steam finishes the grains. If you lift the lid, the rice cooks unevenly and sticks.

  3. 3

    Fluff the rice with a fork and spread it in a thin layer on a large plate or tray. Cool 20 minutes, until the grains feel dry and separate - fridge is fine if the kitchen is warm.

    Tip: Wet, hot rice turns to mush in the pan. You want it cool enough to handle and dry enough that the grains stay separate.

  4. 4

    Meanwhile dice the carrot into tiny cubes, slice the green onions (keep white and green parts apart), mince the garlic and beat the eggs in a small bowl.

  5. 5

    Heat a large pan or wok over high heat. Add 1 tablespoon of oil. Pour in the eggs and scramble 30–60 seconds until just set. Move them to a plate and break into small pieces.

    Tip: Stir with a wooden or silicone utensil so you do not scratch the pan.

  6. 6

    Add the remaining oil on high heat. Stir-fry the white parts of the green onion, garlic and carrot 2–3 minutes until the carrot softens slightly.

  7. 7

    Add the frozen peas. Stir-fry 1 minute. Add the cold rice, breaking up clumps with the spatula. Spread it out and leave it 30 seconds without stirring so it crisps a little, then toss.

  8. 8

    Push the rice to one side. Add soy sauce and sesame oil to the empty side, let it sizzle 5 seconds, then toss everything together. Return the eggs. Stir-fry 1 more minute.

    Tip: Soy sauce into the hot pan first - not onto the rice - avoids soggy spots.

  9. 9

    Take it off the heat. Sprinkle with the green onion tops. Serve right away, while it is hot and a little crisp.

Cooking methods

On the stove

Lowest flame, tight lid for the rice. Then the highest gas heat you have for the stir-fry - fried rice wants a slightly charred edge. A wok is ideal; a large heavy pan works. Work in batches if the pan is small.

On induction

Rice: 8 to boil, then 2 with the lid on. Stir-fry on 8–9 in a flat-bottomed wok or wide heavy pan, preheated 3 minutes. Round woks lose contact on a flat cooktop.

Over an open fire

Rice at the edge of the fire with a heavy lid. Stir-fry in a wok over very high flames - that fierce heat is the classic method. Use a wok ring so the pan sits steady on the grate.

Recipe questions

How long does this recipe take?
Plan for about 55 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 4 servings.
Can I cook this recipe on induction?
Yes. Rice: 8 to boil, then 2 with the lid on. Stir-fry on 8–9 in a flat-bottomed wok or wide heavy pan, preheated 3 minutes. Round woks lose contact on a flat cooktop.
Can I cook this recipe over an open fire?
Yes. Rice at the edge of the fire with a heavy lid. Stir-fry in a wok over very high flames - that fierce heat is the classic method. Use a wok ring so the pan sits steady on the grate.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app

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